Coffee Molasses Crackles
Give your traditional molasses ginger cookies a flavour boost with the addition of instant coffee granules.
Cook time
14 mins
Recipe Difficulty
Yield
Makes 3 dozen
Ingredients
- 2 1/2 cups all-purose flour
- 1 tbsp baking soda
- 1 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp freshly ground nutmeg
- 1 cup packed dark brown sugar
- 1/2 cup shortening, softened
- 1/2 cup fancy molasses
- 1 tbsp instant coffee granules
- 1 tbsp water
- 1 large egg
- 1 1/2 tsp vanilla
- Granulated sugar*
Directions
- Combine flour, soda, ginger, salt and nutmeg in a bowl; set aside.
- Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy. Beat in molasses just until blended.
- Dissolve coffee granules in water and add to brown sugar mixture.
- Add egg and vanilla; beat just until blended. Stir in flour mixture just until combined.
- Cover and refrigerate dough until firm, about 4 hours.
- Preheat oven to 350°F. Meanwhile, shape dough into balls, using 1 tbsp dough for each one. Roll balls in sugar. Place balls 2 inches apart on lightly greased cookie sheets.
- Bake at 350ºF (180ºC) for 12 - 14 minutes or just until cookies are crackled on top. Cookies will be soft to the touch; do not overbake.
- Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container. May be frozen for up to 2 months.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
97 calories, 3.1 g fat, 1.1 g protein, 16.3 g carbohydrate, 0.2 g fibre, 148 mg sodium